Yamitsuki Cabbage is an irresistible izakaya side dish made famous by the Japanese BBQ chain Gyukaku. The crisp cabbage tossed in sesame oil, garlic, salt, sesame seeds, and umami seasoning is so simple yet addictive. You’ll keep going back for more!
The humble cabbage gets a serious glow up in this addictive Yamitsuki Cabbage recipe. Combining nutty and savory flavors with a most delightful crunch, this no-cook side dish is popular in Japanese pubs and households alike. On-point seasoning is the key to this simple dish, and I’ll show you how to achieve the perfect balance of fresh cabbage and umami seasoning.
If you love Japanese cabbage side dishes, try my Japanese Pickled Cabbage, Asian Coleslaw with Sesame Dressing, and Stir-Fried Vegetables (Yasai Itame) recipes next!
What is Yamitsuki Cabbage?
The Japanese BBQ chain Gyukaku (牛角) has served its signature yamitsuki cabbage for over 20 years. In 2009, they started selling bottled sauce so home cooks could recreate this appetizing dish at home. Japanese home cooks make their own variations of this shio kyabetsu dish with the same key seasonings—salt, sesame oil, garlic, and white sesame seeds. The word yamitsuki in Japanese aptly means “addictive,” and this crunchy and savory dish lives up to its name.
Why I Love This Recipe
- It’s ready in 5 minutes – Cut the cabbage and toss with the seasonings. That’s it! It’s perfect for when I need a side dish at the last minute to complete our weeknight meal.
- It’s crunchy, salty, and addictive! – The irresistible combo of sesame oil, garlic, salt, and umami seasoning with crisp, fresh cabbage will keep you coming back for more.
- A short ingredient list – The magic of this recipe lies in its simplicity using a handful of common ingredients.
- Affordable and healthy – Green cabbage is an affordable vegetable that’s also so good for gut health and packed with Vitamin C, dietary fiber, and calcium.
Ingredients for Yamitsuki Cabbage
- Green cabbage
- Kosher salt
- Any umami-boosting seasoning – See below!
- Toasted white sesame seeds
- Toasted sesame oil
- Garlic cloves
What Are Umami-boosting Seasonings?
I used kobucha* (kombu kelp tea powder) today, but common options include chicken bouillon or vegetable bouillon (I like Better Than Bouillon brand), shio kombu*, shio koji*, dashi powder* or hondashi, and ground katsuobushi* (bonito flakes).
* found at Japanese grocery stores
Find the printable recipe with measurements below.
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How to Make Yamitsuki Cabbage
Step 1 – Grind the sesame seeds. I use a mortar and pestle; I Iike to leave some seeds unground for texture. Then, crush the garlic.
Step 2 – Measure the cabbage. Firmly pack bite-sized pieces of torn or chopped cabbage into a measuring cup; 1 packed cup weighs 80 g. A large prep tray from JOC Goods perfectly fits 4 cups (320 g) of cabbage. You also could use a plastic bag or large bowl.
Step 3 – Add the dry seasonings, then cover and shake. Sprinkle the salt and kobucha powder first to evenly coat each piece of cabbage before adding the wet seasonings.
Step 4 – Add the wet seasonings and toss to coat. Add the sesame oil, crushed garlic, and ground sesame seeds. Cover the tray again and shake to coat the cabbage thoroughly.
Step 5 – Serve immediately. Sprinkle some sesame seeds for garnish and serve.
Nami’s Recipe Tips
- Measure the cabbage – For this recipe, please don’t change the seasonings-to-cabbage ratio. I highly recommend using a measuring cup or kitchen scale to measure exactly how much cabbage you have. If you use too much cabbage, there won’t be enough seasoning and it will taste bland.
- Dry the cabbage well – After washing it, drain off the water completely. I use a salad spinner. If you leave water on the cabbage, it will dilute the seasoning.
- Distribute the seasonings evenly – I like to do a thorough job, so I separate the dry and wet seasonings and mix in the dry ones first to let the salt and umami seasoning coat each piece before adding the rest of the ingredients.
- Stir the crushed garlic into the sesame oil – This ensures that you don’t end up with a clump of garlic in the dish.
- Use a prep tray with lid – I put the cabbage and seasonings in my favorite large prep tray and shake, shake, shake! It’s so easy to mix the ingredients this way, and you also can store the leftovers in it. I love my prep trays so much. Give this to your mom and grandma who love to cook. They will thank you forever!
Variations and Customizations
Also called shio kyabetsu (“salt cabbage”), this addictive cabbage dish is easy to change up. There are lots of options, and here are my favorites.
- Use another vegetable. In Japan, we often make this side dish with whatever extra veggies we have in the fridge. I like using chopped napa cabbage, sliced daikon, carrot, zucchini, or blanched bean sprouts.
- Add chili pepper. Toss in a chili condiment for a little heat. My favorites are yuzu kosho (citrus chili paste), shichimi togarashi (Japanese seven spice), and Crunchy Garlic Chili Oil (taberu rayu). Yuzu kosho is salty and taberu rayu is oily, so if you use them, please adjust with less salt or sesame oil than I call for in the recipe. You could also add red chili pepper flakes or black pepper.
- Use minced shallots. If you’re not a fan of raw garlic, swap it for a milder, slightly sweet flavor instead.
- Enhance the flavors with your favorite Japanese touches! Try a sprinkle of furikake, a splash of shoyu (soy sauce), or a dash of black pepper.
What to Serve with Yamitsuki Cabbage
This 5-minute Yamitsuki Cabbage recipe is an irresistible appetizer, beer snack, or simple side dish. Below are some of my favorite ways to enjoy it.
- With grilled meat – Serve it alongside Yakiniku (Japanese BBQ beef).
- With potstickers – Try it as a more substantial side dish to Gyoza (Japanese Pan-Fried Dumplings).
- With rice – It goes great with Japanese-style Steak Garlic Rice.
- With soup – It’s delicious with hearty Tonjiru (Pork and Vegetable Miso Soup).
- With a cold beverage – Just like at Japanese bars, it’s a perfect snack to eat in small dishes with a beer or an alcohol free drink.
Storage Tips
To store: Keep in an airtight container and store for up to 2–3 days in the fridge.
Frequently Asked Questions
While I use a garlic press in the instructions to crush the fresh clove garlic, you may prefer a finer texture than that. If so, you could grate it with a microplane grater. Or, you can make a flavorful paste using the side of your knife and a pinch of salt.
Servings: 4 (or just 2 if someone gets addicted!)
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To Prepare the Ingredients
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Using a mortar and pestle, grind 2 Tbsp toasted white sesame seeds. I like to leave some seeds unground for texture.
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Cut the core from ½ head green cabbage with a knife. Then, slice or hand-tear the leaves into squares about 1–1½ inches.
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Tightly pack the chopped or torn cabbage pieces into a 1-cup measuring cup and measure 4 packed cups or 320 g. Rinse the cabbage and drain well. Tip: Do not leave water on the washed cabbage, or it will dilute the seasoning. I use a salad spinner to dry it.
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I place the pieces in a large stainless steel prep tray from JOC Goods that perfectly fits 4 cups (320 g) of chopped or torn cabbage. You could also use a plastic bag or large bowl.
Add the Seasonings
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Sprinkle ½ tsp Diamond Crystal kosher salt and ½ tsp any umami-boosting seasoning of your choice on the cabbage. Here, I use kobucha (powdered kelp tea) as the umami seasoning. Close the lid and shake well to distribute the seasonings.
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Crush 2 cloves garlic (I use a garlic press). Mix the crushed garlic with 2 Tbsp toasted sesame oil in a small bowl. Then, add the ground sesame seeds, sesame oil, and crushed garlic to the cabbage.
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Close the lid and shake well until the seasonings are evenly distributed.
Calories: 108 kcal · Carbohydrates: 6 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 1 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Sodium: 176 mg · Potassium: 161 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 79 IU · Vitamin C: 30 mg · Calcium: 74 mg · Iron: 1 mg
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